Rinse wild rice in a strainer, lifting the rice with your fingers to thoroughly clean, under cold running water about 1 minute; drain. In a small saucepan combine wild rice, 1-1/4 cups water, the rosemary, and the 1/2 teaspoon salt. Bring to boiling; reduce heat. Cover and simmer for 40 to 45 minutes or until rice is tender. Remove from heat. Stir in dried cherries. Set aside.

Trim fat from pork. Butterfly the meat by making a lengthwise cut down the center of the meat, cutting to within 1/2 inch of the other side. Spread open. Place knife in the V of the first cut. Cut horizontally to the cut surface and away from the first cut to within 1/2 inch of the other side of the meat. Repeat on opposite side of the V. Spread these sections open. Cover the roast with plastic wrap. Working from center (thicker part) to edges, pound with flat side of a meat mallet until meat is 1/2- to 3/4-inch thick. Make sure the meat is a uniform thickness. Remove plastic wrap. Set meat aside.

For filling, in a large skillet cook sausage and onion until sausage is browned and onion is tender. Drain fat. Stir in the parsley, 1 teaspoon thyme, and 1/4 teaspoon black pepper. If necessary, drain the cooked rice mixture to remove liquid. Stir cooked rice mixture into sausage mixture.

Preheat oven to 325 degrees F. Spread the filling over the surface of the butterflied roast. Roll loin into a spiral from a short side. Tie with 100 percent -cotton heavy kitchen string. (Wrap several strands of string crosswise around the meat and tie securely.) Place on a rack in a shallow roasting pan. Sprinkle with salt, ground black pepper, and snipped fresh thyme. Insert an ovenproof meat thermometer in center of roast. Roast, uncovered, for 1-3/4 to 2-1/4 hours or until thermometer registers 155 degrees F, covering ends of meat after 45 minutes to prevent rice from drying. Transfer meat to serving platter. Cover loosely with foil; let stand 15 minutes before carving. (The temperature of the roast after standing should be 160 degrees F.)

For pan gravy, add 1 cup water to pan, scraping up browned bits. In a small saucepan whisk together the 1/3 cup cold water and the flour. Whisk in pan juices. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute. Season to taste with salt and black pepper.

Remove string from pork roast; discard. Slice roast; serve with pan gravy. If desired, garnish with tart red cherries and fresh thyme sprigs. Makes 8 to 10 servings.

Prepare the wild rice and sausage mixture and butterfly the roast the day before. Cover and refrigerate separately up to 24 hours. Stuff the pork and roast as directed.